A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.

Ingredients

A bad baked potato is always disappointing, but a good one is memorable. That's why I have included this simple yet effective recipe. Once baked you can then cut them into wedges and use for snacks with toppings as a very healthy snack.

Serves 8

  • 8 large baking potatoes (Rooster is good)
  • 40ml rapeseed oil
  • 8 sprigs fresh thyme
  • Freshly ground black pepper
  • Pinch salt
  • 80g butter
  • Fresh chives

Method

  1. Preheat your oven to 170˚C.
  2. Scrub the potatoes clean, and pierce them with a fork. Brush with rapeseed oil, and season with salt and black pepper. Wrap each one in tin foil with a spring of thyme and place on a tray.
  3. Bake for 90 minutes.
  4. Once cooked, cut through the tin foil to make a cross on top and add a knob of butter and a sprinkle of chopped chives to each one.
  5. Serve with salads, meats or simply on their own.

Potato Wedges:

  1. Preheat your oven to 180˚C.
  2. Cut the cooked baked potatoes in half and then each half into 4 wedges. Drizzle with a little extra rapeseed oil and season with salt and pepper. Place on a tray and return to the oven for 8 minutes.
  3. Serve with cooked sliced bacon and cheese, sour cream and scallions.

Brian's Top Tip:

If not serving once baked remove from tin foil to avoid potato sweating.